Ive been baking alot lately. There is something about being in the kitchen that calms me.
We received this beautiful cake stand with a lovely glass lid as a gift and I couldn't resist but to bake straight away. I love a hummingbird cake, especially the cream cheese icing and this time i used a bunt tin just for something different and it looked (and tasted) lovely.
The receipe is really easy, it uses vegetable oil instead of butter and I just leave out the eggs. I love the combination of the bananas and pineapple - I find we open a tin of pineapple for pizzas and end up throwing out half a tin, so this is a good way of making use of the rest of the pineapple.
Its a good dairy free cake too with the only dairy component the cream cheese icing which you could pass on or substitute with water or the soy cream cheese.
Have I given you the receipe before?
Cant hurt to be twice! - here it is:
Ingredients
1 cup plain flour
half cup of self raising flour
1 teaspoon cinnamon
half teaspoon of bicarb soda
3/4 cup castor sugar
2 eggs (which i leave out!)
half cup of vegetable oil
1 and a half cups of mashed banana
3/4 cup undrained crushed pineapple
100g cream cheese
3/4 cup icing sugar sifted
The How To
Preheat oven to 180 degrees Celsius
Sift flours, cinnamon and bicarb soda into a bowl. Stir in sugar
stir together oil, banana, pineapple (and eggs if using them) then pour into dry mix.
Stir until just combined then spoon into tin and Bake for 1 hour or until a skewer inserted into middle comes out clean.
Leave in tin for 10 minutes then turn out on wire rack to cool.
Beat cream cheese and icing sugar till fluffy and spread over cake
Enjoy..... Im off to make Date and orange scones, so I have some morning tea for the week!
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